Place sliced steak into crock pot. Mix next 5 ingredients together in a small bowl then pour on top of meat in crock pot. Cook on low for 6-8 hours. Take out ¼ cup of liquid and mix with 1-2 tablespoons of cornstarch and return to crock pot on high for 30 minutes. Add broccoli florets and cook until desired tenderness. Serve over cooked rice.

Suggestions:Shady Place Farm LLC has available stir fry strips and lean stew meat cuts that make preparation so much faster/easier. Also, if you don’t like the sweetness, omit the brown sugar. We used reduced sodium broth and soy sauce due to need for lower salt intake. Delicious!

Preheat the oven to 300 degrees F. Arrange the short ribs in a 13”X9” baking dish and season with salt and pepper, to taste. In a small bowl, combine all the remaining ingredients and stir to incorporate. Pour the sauce over ribs and toss well, coating all the pieces. Cover with aluminum foil and roast until cooked through and tender, about 3 hours. Remove the foil during the last 30 minutes of cooking to brown the top. Yields 6 servings.

Suggestions:We like to finish our ribs on the grill instead of the oven and baste with pan drippings or extra sauce. Delicious either way!

2 tablespoons cornstarch mixed with a little beef broth to make a thin paste

Minced fresh parsley for garnish

Directions:

To make meatballs, combine the first 8 ingredients in a mixing bowl and knead until completely combined. Form into medium-sized meatballs and place on a plate. Heat a large skillet or dutch oven over medium heat, and then add 2 tablespoons butter. When melted, add half the meatballs and gently move around the pan to brown. When brown, remove them to a clean plate and repeat with the rest of the meatballs.

In the same skillet, add the onions and cook for 3-4 minutes, until golden brown and starting to soften. In a small bowl, mix 1/2 cup of beef broth with the cornstarch. Next add to the skillet 2 cups of the beef broth, the reserved 1 tablespoon Worcestershire sauce, the reserved 1 tablespoon ketchup, and mustard. Stir to scrape the bits off the bottom of the pan. Bring to a gentle boil and add the cornstarch mixture. Return the meatballs to the pan, reduce the heat to low, and allow them to simmer in the sauce for 10 minutes or until meatballs are done and sauce is thick. (If needed, add a little more beef broth for thinning). Sauce should be thick and glossy. Sprinkle with minced parsley. Serves 12.